Easy Apple Hand Pies
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Cozy up with these easy apple hand pies made with flaky store-bought crust and a sweet cinnamon filling. All the comfort of homemade apple pie in an easy grab-and-go treat.
Homemade Baked Apple Hand Pies
There’s something irresistible about a warm hand pie fresh from the oven. These apple hand pies wrap tender apples, cozy spices, and just the right amount of sweetness inside buttery pastry for a treat that feels both nostalgic and fun.
They come together easily with ready-to-roll pie dough and a simple homemade filling made from fresh apples, sugar, and spice. For another apple-inspired idea, check out our crisp and refreshing apple cider ginger beer mocktail.
Why You’ll Love This Recipe
- Golden, buttery crust: Using ready-to-roll pie dough makes this recipe simple but still delivers that bakery-style flakiness.
- Fresh apple filling: A mix of tart Granny Smith and sweet Honeycrisp apples gives the perfect balance, while cinnamon and lemon juice keep the flavor bright.
- Snackable size: No forks required like with my honeycrisp apple pie! Just grab one and go, making it ideal for parties, picnics, or an afternoon treat.
Ingredients Needed
Full printable recipe with directions.
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- Apples: Granny Smith + Honeycrisp (peeled, cored, diced) for a mix of tart and sweet.
- Sugar: Both granulated and a little brown sugar to sweeten and deepen the flavor in the apple hand pie filling.
- Cinnamon & Lemon Juice: For that cozy spice and a fresh pop of citrus.
- Butter: Helps the apples soften into a saucy filling.
- Pie Crust: Two sheets of store-bought pie dough (or homemade if you’re up for it).
- Egg: For a quick wash that gives the crust that golden shine.
- Glaze: Powdered sugar, milk, and a splash of vanilla whisked together for a simple drizzle.
How to Make Apple Hand Pies
Melt butter in a pan and stir in the diced apples, sugars, cinnamon, and lemon juice. Cook until the apples are tender but not mushy, then let the filling cool.
Roll out your pie crust and cut circles about 4–5 inches across.
Spoon some filling in the center of one dough circle, top with another, and press the edges closed.
Use a fork to crimp the sides, then brush with egg wash. Don’t forget to cut a couple of slits on top to let steam escape.
Place on a parchment-lined sheet and bake at 400°F until golden brown, about 20–25 minutes.
Whisk together powdered sugar, milk, and vanilla. Drizzle glaze over cooled apple hand pies and let set before serving.
Troubleshooting Tips
- Crust turns out tough instead of flaky: Cold dough is key. Make sure the pie dough stays chilled and avoid overworking the pastry, which makes it tough.
- Filling leaks during baking. Don’t overstuff the apple hand pies and seal the edges firmly with a fork. For extra insurance, chill the assembled pies for 10–15 minutes before baking.
- Soggy bottoms. Bake on a preheated baking sheet or baking stone to help the bottoms crisp up. Cutting slits in the tops also allows steam to escape.
- Crust browns too quickly. If the tops are browning before the filling is done, lower the oven temperature slightly or tent the pies loosely with foil.
- Filling is watery. Use apples that hold their shape and aren’t overly juicy. If needed, stir a little cornstarch into the filling while cooking to help thicken.
More Easy Dessert Recipes
Apple Hand Pies
Ingredients
- 2 Granny Smith apples , peeled, cored and diced
- 1 Honey Crisp apple , peeled, cored and diced
- 3 Tablespoons granulated sugar
- 1 Tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- 2 sheets store-bought pie crust
- 1 egg , beaten
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Make the apple filling. Melt the butter in a medium saucepan over medium heat. Stir in the diced Granny Smith and Honey Crisp apples along with the granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, until the apples are just tender and the mixture is slightly thickened. Remove from the heat and let the filling cool.
- Prep the crusts. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll out the pie dough and cut into circles about 4–5 inches wide using a cookie cutter or the rim of a glass.
- Assemble the pies. Spoon a small amount of the apple filling into the center of one dough circle. Place another circle on top and press around the edges to seal. Use a fork to crimp the edges so none of the filling escapes while baking. Brush the tops with the beaten egg, then cut two small slits in each pie to vent steam.
- Bake. Arrange the hand pies on the prepared baking sheet and bake for 20–25 minutes, until golden brown. Let them cool on the pan for about 10 minutes.
- Add the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled pies and let the glaze set before serving.
Notes
Variations to Try
- Add chopped pecans or walnuts to the filling for crunch.
- Swap in pears or peaches for a seasonal twist.
- Sprinkle coarse sugar on top before baking for sparkle and extra crunch.
- Skip the glaze and serve warm with a scoop of vanilla ice cream.
FAQs
Yes! Pears, peaches, or berries work well on their own or mixed with apples for a different flavor twist.
Nope. You can brush the pies with milk or melted butter for color, but egg wash gives the crust that extra golden, shiny finish.
Definitely. Assemble the pies and refrigerate or freeze them before baking. You can bake straight from cold or frozen, just add a little extra baking time.
Keep leftovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days.
To freeze, let baked pies cool completely, then freeze in a sealed container or freezer bag for up to 2 months. Reheat in the oven or toaster oven until warmed through and crisp again.
